Composition of matter to be used as a beverage, and especially as a substitute for coffee.



JOHN T. MALCOLM, OF SEATTLE, WASHINGTON.

COMPOSITION OF MATTER TO BE USED AS A BEVERAGE, AND ESPECIALLY AS A SUBSTITUTE- FOR COFFEE.

No Drawing.

To all whom it ma concern Be it known t at 1, JOHN T. MALooLn, a citizenof the United States, and a res1- dent of the city of- Seattle, in the county of King and State of Washington, have invented a new and useful Composition of Matter to be Used as a Beverage, and Especially as a Substitute for Coffee.

My composition consists of the follow- These ingredients are roasted separately and then ground together in about the same manner, and to the same degree of fineness, as ordinary coffee. To repare the beverage about one tablespoonfuFoftthis composition, ground as indicated, is used for each teacupful of the completed beverage, although the strength of the beverage may be varied by using a greater or less quantity of the ground com osition in the same manner as ordinary co co is varied. After determining about the number of cups of the finished beverage to be produced, a correspondin quantity of the ground mixture is place in an ordinary coifee pot and cold water Specification of Letters Patent.

Patented Dec. 8, 1914.

Application filed .Tune 23, 1914. Serial No. 846,746.

e ual to about .one and one-third the bulk o the finished beverage is poured over the mixture and the whole allowed to boil for several minutes, when the beverage will be ready to serve. I prefer to serve the finished beverage with sugar and cream, in the same manner as ordinary coffee, but it will be understood that this may be changed according to the taste of the drinker.

This bevera e is hardly distinguishable from good co es and, obviously, contains more nutriment and has a less deleterious effect upon the human system, and for that reason 18 highly desirable as a coffee substitute.

Having described my invention, what I claim as new and desire to protect by Letters Patent is A cofi'ee substitute, consisting 0f, ground and roasted rice twenty-five per cent.,

round and roasted sweet otatoes twentyve per cent., ound and roasted wheat grains twenty ve per cent. and ground and roasted coffee beans twenty-five er cent., combined and boiled to ether with water, substantially as describe JOHN T. MALCOLM.

-Witnesses:

FRED B. Gonm, EMMA Knoonn. 

